Harris Teeter #81, 11806 Spectrum Center, Reston, VA - Grocery Store Food Service inspection findings and violations

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Business Info

Restaurant: Harris Teeter #81
Address: 11806 Spectrum Center, Reston, VA
Type: Grocery Store Food Service
Phone: 704 435-5800
Total inspections: 8
Last inspection: 11/16/2015
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Inspection findings

Inspection date

Type
The purpose of today’s visit was to conduct a Risk Factor Assessment Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Employee Health Policy in place. Sanitizer in the sanitize basin of three vat sink observed within acceptable limits. Observed proper cooling and cooking processes during today's visit. Observed employees washing hands and placing on clean gloves using proper technique.
If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation.		11/16/2015Risk Factor
  • Thawing / Approved Methods (corrected on site)
    Observation: Observed ribs thawing using an improper method: in stagnant water at 105f in the food prep sink.
    Correction: Manager moved the ribs to a new process and asked the food worker to begin cooking the ribs. Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
06/17/2015Routine
No violation noted during this evaluation.10/15/2014Risk Factor
  • Cutting Boards / Resurface / Discard
    Observation: The cutting board along the pizza prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
05/19/2014Routine
  • Certified Food Manager/Certificate Process (corrected on site)
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568 ATTN: SUJA. Failure to provide a copy of the photo identification card will result in further enforcement action.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact
    Observation: The concentration of theQuat sanitizing solution was measured at >500 ppm when measured with a Quat test strip. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of the Quaternary ammonium solution at 200 ppm as stated in your manufaturer's label above the 3VAT sink. Verify concentration using the appropriate test kit.
12/02/2013Risk Factor
A complaint inspection was conducted in conjunction with a RISK FACTOR inspection . Food temperatures were found to be within range. No employees were ill during the last month as per store manager. Employee Health records for all staff who work with food were on file at the office. Hand wash facilities were present and stocked with soap and paper towels. Gloves were being used by food employees.Complaint could not be validated Risk factor inspection notes are under risk factor inspection.
No violation noted during this evaluation.		12/02/2013Complaint
  • Plumbing / Maintained in Good Repair (corrected on site)
    Observation: Plumbing connections at the faucet for the handwash sink are leaking.
    Correction: A plumbing system shall be maintained in good repair. CORRECTED: CFM INFORMED THAT A WORK ORDER HAS BEEN OLACED, DOCUMENTS AVAILABLE ON PREMISES.
06/17/2013Routine
The purpose of this visit was to conduct a routine inspection.
Thermostats turned down on cold bar units and one pizza unit.
Employee health policy in place. Keep management plan in with the rest of policies.
If you have any questions, please feel free to contact me.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: Cold bar - tomatoes at 49F, chickpeas at 47F, tofu at 49F, potato salad at 43F, chicken salad at 44F, cottage cheese at 43F.
    Correction: Thermostats were turned down on both cold bars to 38F and 25F. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
11/29/2011Routine

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